Grilled wildburger with peach chutney

Ingredients / Shopping

Wildburger
For 6 servings
Approximately 500 g wild hack

• 1 red onion finely diced
• 1 teaspoon Worcester sauce
• 1 - 2 tablespoons mustard
• ½ tablespoon tomato paste
• about 1 teaspoon sea salt
• ½ teaspoon freshly ground (pink) pepper
• 1 tbsp medium hot mustard
• 1.5 tablespoons wild cranberries
• some colorful salad leaves
• some freshly grated horseradish
• 3 pickled cucumbers in slices

Preparation and tips
Since the sale of minced meat is subject to a strict regulation, you can buy Wildhack usually on order from a butcher who carries wild game, in the individual case also from the hunter. But you can also simply buy game meat and make the hack yourself. In this case, tell the hunter what you want to use it for and, on the day of receipt, be sure to process it and cook the meat!
Mix the ingredients and taste the mince. Make 6 dumplings of the same size and squeeze them until they are about 1 cm high. With a spoon, you also press a small hollow in the middle of the resulting Patty's. This guarantees even cooking on the grill and in the pan, the trough disappears. Have good color on both sides.
Mix mustard and cranberry jam. Slicing the pre-baked brioches. Soak the floors neatly with cranberry mustard. Then sprinkle some freshly grated horseradish and place the burger. Put 1 tablespoon of peach chutney on each burger. Finally, put on the top and enjoy with red wine!

Brioche Weck

• 250 g flour
• 1 pinch of (herbal) salt
• 75 g room-warm butter
• 2 eggs
• 1 tsp sugar
• 2 teaspoons lukewarm milk
• ½ cube of yeast (20 g)

Knead all the ingredients to a dough and let it rise at 50 ° C top / bottom heat for 25 minutes in the oven. When removing, set the oven to 180 ° C. Briefly knead the dough again and form 6 dough balls. Put them in well-greased, flour-dusted soufflé or muffin molds, brush with water on top and bake for 15 minutes at 180 ° C heat without circulating air.

peach chutney

• 500 g peach
• 100 - 150 g of sugar
• 2 diced onions
• 100 ml white wine vinegar
• 100 ml Riesling
• ½ teaspoon freshly ground pepper
• 2 cloves, pinch of chilli flakes
• 1 tablespoon strong forest honey

Wash peaches, core and cut into pieces. Caramelise the sugar with the cloves and the chilli powder. When golden, add the onions and fry in a glass. Deglaze with the vinegar, add wine, bring to a boil. Now add the peach pieces and the honey and simmer gently for about 20 minutes on the stove. Mash at the end with a hand blender. Can be stored hot in glasses, stored well dry and cool.
Serve to the burger.